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Simple caesar salad

Inspired by Dick Sandhaus, Yorkville CSA, on his Better, Cheaper, Slower blog
Submitted by Lori, Yorkville CSA
There’s a raw egg in this recipe; use only high-quality eggs and make sure they’re fresh. It’s best not to serve this to people who have health problems unless they know that they are eating raw eggs. And don’t store it—if any is left over, discard it.
Yield: 2-4 three-cup servings
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Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dressings
Cuisine Italian
Servings 0

Ingredients
  

  • 2 cloves garlic or about 6 inches of garlic scape
  • 2 egg yolks save the whites for something else
  • 5 TBS fresh lemon juice
  • 4 TBS olive oil use your best oil for this
  • 4 TBS grated parmesan cheese
  • 3 anchovy fillets to taste (optional)
  • 8 Cups torn romaine or other lettuces or salad greens
  • ½ Cup or more toasted croutons
  • freshly grated black pepper

Instructions
 

  • Rub the garlic or garlic scape all over the salad bowl for about 15 seconds, then chop it very fine and add to the bowl.
  • Add the egg yolk, lemon juice, oil, and parmesan and whisk until well blended.
  • Mash the anchovies to a paste, add to the bowl and whisk until combined.
  • Add the lettuce, toss until it is coated with the dressing.
  • Top with the croutons and add pepper to taste.
Keyword budget-friendly, dressings, gluten free, make ahead, no-cook, vegetarian